Whole Wheat Crepes

I absolutely love crepes for breakfast. My personal favorite are savory crepes (I like eggs, spinach and cheese in the middle the best) but you can easily do sweet crepes and include berries in the middle. This is a great easy breakfast that looks complicated but is really easy. Enjoy!!!

Ingredients -

• 1 cup fat-free milk
• 3/4 cups whole wheat flour
• 2 large egg whites
• 1 Tablespoon splenda (or your favorite sugar substitute)

Directions -

• In a mixer (standing or hand), mix the milk and egg whites until will mixed, but stopping short of creating foam
• Add flour and splenda until just mixed. The batter should be quite thin if you added a little extra flour you will need to add additional milk.
• Use a nonstick pan and spray with non-stick spray.
• Heat the pan to a medium to medium high heat (the pan is ready when a drop of water dropped in the pan dances on the surface.)
• For each crepe, use 4 Tablespoons of batter (this is not an exact science, use as much as you need to thinly coat the pan). Immediately swirl the pan gently to distribute the batter in a very thin layer.
• Cook the crepe until the surface appears dry — about 1 minute, then flip to the other side for 1 minute.
• Stack completed crepes on a plate with wax paper between each crepe to prevent sticking.

Crepes are only as good as their filling. You can fill them with whatever you heart desires. I prefer savory crepes for breakfast so below you will find some of my favorite fillings.

Filling suggestions -

• Egg and cheese (cheese suggestions – reduced fat or fat-free, or a hard cheese)
• egg, spinach and cheese (use a reduced fat or hard cheese)
• egg, turkey, spinach and cheese (use a reduced fat or hard cheese)
• egg, tomato and cheese
• Peanut butter and banana

Superfoods - lean protein, leafy greens, red fruit, or whatever your heart desires!